1. Preheat the oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

2. Wash, hull, and puree the strawberries, then simmer the puree until slightly thickened. Let it cool completely before using.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In a large bowl, beat the butter and granulated sugar until light and fluffy.

5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

6. Blend in the sour cream and the cooled strawberry puree until smooth.

7. Add the dry ingredients in batches, alternating with the milk. Mix just until combined.

8. Divide the batter evenly between the prepared pans and smooth the tops.

9. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

11. To make the frosting, beat the cream cheese and butter until smooth.

12. Add the powdered sugar and vanilla extract, then beat until fluffy. Add the heavy cream if needed for a softer texture.

13. Place one cake layer on a serving plate, spread frosting on top, then add the second layer.

14. Frost the top and sides of the cake, then decorate with fresh sliced strawberries before serving.